*  Exported from  MasterCook  *
 Recipe By     : Mimi Markofsky
 Serving Size  : 24   Preparation Time :1:00
 Categories    : Desserts                         Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      cream cheese -- 8 ounces each
    2      large         INSTANT vanilla pudding -- 6 ounces each
    1      large         Cool Whip® -- 14-16 ounces each
    1      package       chocolate sandwich cookies -- 20 ounces
    2      cups          powdered sugar
    3      cups          milk
    2      teaspoons     vanilla extract
 1.  Combine cream cheese with powdered sugar.
 2.  Combine instant pudding mix with milk (do not use pudding that needs 
 to be cooked!)
 3.  Combine the cream cheese mixture with the pudding.
 4.  Fold in cool whip and vanilla extract.
 5.  In a food processor, crush cookies until they are fine crumbs.
 Using a new 10 flower pot, alternately layer the cookie crumbs with the 
 cream filling, beginning and ending with the cookie crumbs.  Pack the 
 bottom of the pot well with the first layer of crumbs to eliminate leakage 
 of the cream filling.  Refrigerate 1-2 hours.
 When ready to serve, arrange fresh flowers in center of pot (wrap stems 
 with plastic to avoid any “real” dirt from getting into the dessert.  Use 
 a new gardening shovel to serve.
 If serving to kids,  use new small sand shovels and decorate with “Gummy 
 worms” crawling out of the dirt !
                    - - - - - - - - - - - - - - - - - - 
 NOTES : 1.  Use the frozen Rich Whip that is already whipped in place of  the
Cool Whip.
        2.  Osem INSTANT vanilla pudding works well in this.  The other 
        brands do not thicken enough.